Hello, I’m Laura. Today, I’m gonna show you how to prepare potato and eggs curry recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Potato and Eggs Curry Recipe
Potato and Eggs Curry is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Potato and Eggs Curry is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have potato and eggs curry using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato and Eggs Curry:
- Take A. Ingredients
- Take 10 eggs hard boiled eggs
- Make ready 500 g medium size potatoes
- Take 3/4 C cooking oil
- Prepare 1 thumb size Tamarind paste + 1/4 C hot water to make thick tamarind juice
- Get 3 C water
- Prepare B. Blended Ingredients
- Make ready 1 C cut,soaked,softened dried chillies
- Make ready 1 small brown onion
- Make ready 1 thumb size ger
- Take 4 small garlics
- Prepare 1/4 C candlenuts
- Prepare C. Curry Paste
- Make ready 1/2 C Baba’s Meat Curry Powder
- Get 1 tbsp Baba’s Fish Curry Powder
- Take As needed - Water
- Get D. Seasoning
- Make ready To taste - Chicken seasoning powder or salt
Steps to make Potato and Eggs Curry:
- A - Boil eggs and deep fry until they turn light brown. Peel and cube potatoes. Boil potato until just tender. Soak a thumb size tamarind pulp or paste in 1/4 cup of hot water and squeeze for the juice. Set all these aside.
- B - Place B with 1/4 cup or just enough water in a blender. Blend into a fine paste.
- C - Mix curry powder with enough water until you get a soft curry paste (with thick porridge like consistency).
- Cooking the dish - Heat 3/4 cup of cooking oil in a wok or deep pan. Add B (blended ingredients). Sauté until aromatic. Add C (curry paste). Keep stirring until oil is slightly separated from the paste before mixing in tamarind juice.
- Add 3 cup of water and potatoes. Stir to mix and then cover the wok/pan with a lid. Simmer for few minutes. Add eggs. Season and adjust seasoning accordingly. Simmer again for another minute or two. Turn off the heat. Garnish with chopped oriental coriander. Left over can be reheated before serving.
So that’s going to wrap this up with this distinctive dish potato and eggs curry recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
